Vegan Millefoglie

Let me present our new food contributor Martina Lavarda, photographer, cake lover and mastermind behind this ambitious and delicious millefoglie. She has agreed to share some of her best recipies with us and we couldn’t be happier about it.

Since Martina is a vegan all her recipies are going to be animal-free and that’s something we’re absolutely stoked about! I can’t wait to see what “news” she’s going to show us in the kitchen.

THIS IS WHAT YOU NEED

so this recipie of vegan millefoglie is for 6 people:

2 packages of puff pastry

strawberries

chocolate chips

brown sugar

For the chantilly cream:

15 gr 00 flour

7 gr corn starch

1/2 teaspoon turmeric

300 gr soy milk

15 gr non-hydrogenated margarine

50 gr brown sugar

lemon zest from one lemon

10 drops of lemon flavor (bottle)

1 box soy cream (to assemble)

2 tablespoons powdered sugar

THIS IS HOW YOU DO IT

In a bowl mix 100 grams of soy milk with corn starch, flour and turmeric being careful not to create lumps.

In the meantime melt the margarine in a saucepan with the remaining milk and then add 50 grams of brown sugar and the lemon zest.

As it starts boiling, add the soy milk mixture that you prepared earlier, make sure to mix well for 3 minutes.

Add the lemon flavor to this “cream”, let it cool down and cover it with plastic wrap (the wrap should be in contact with the cream).

While waiting, whip the soy cream together with the powdered sugar and then, only when the lemon cream has cooled down, add the whipped cream using a spatula. Put the chantilly cream in the fridge for at least one hour or two.

Divide into 6 parts each sheets of puff pastry, make some holes with a fork so that it won’t swell too much while baking, and sprinkle with brown sugar.

Bake at 170 degrees for 25 minutes. Keep an eye on the oven not to burn the puffpastry.

Let the puff pastry cool down and then start stuffing your mono portions.

Use two puff pastry layers and fill them with chantilly, strawberries and chocolate chips as you wish.

Don’t forget to dust with some icing sugar…your guests will never guess that your millefoglie is a vegan one!